One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

In a medium pan with a lid, heat the oil and cook the onion for 5-7 mins to soften. Rinse the clams in a colander and discard any that are opened and will not close with a sharp tap. Add the ham and garlic to the onion and cook for 1 min.

Add the clams to the pan with the Sherry, bring to the boil, cover and cook for 4-5 mins until the clams have all opened (discard any that haven’t). Serve immediately, sprinkled with parsley.

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Comments, questions and tips

Delicious and simple. The first time I've cooked clams. Used shallots as I had no onions left and prosciutto cotton as I couldn't find serano ham. The cooking liquor is delicious. Make sure you serve with plenty of bread

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